Coriander and coconut fish parcel

Готовим Fish Coriander and coconut fish parcel

Baked in foil parcels, this barramundi is cooked to perfection with the fragrant flavours of coriander, ginger and coconut.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200C or 180C (fan-forced). Process the coriander, ginger, garlic, chilli and oil in a food processor to a thick paste. Transfer to a large bowl. Stir in the desiccated coconut.
  2. Cut 6 sheets of foil and lay on a clean work surface. Divide the capsicum, onion and lemon among the centres. Season fish and coat with the coriander paste. Place on top of the vegetables and fold over foil to enclose. Crinkle edges to seal well. Bake parcels on a large baking tray for 18-20 mins. Top with the coconut. Serve with rice and lemon wedges.

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1 cup coriander leaves
1/4 cup finely grated ginger
6 garlic cloves, chopped
1 long green chilli, chopped
1 1/2 tbsp vegetable oil
1/2 cup desiccated coconut
1 red capsicum, cut into batons
1 brown onion, thinly sliced into rings
1 lemon, thinly sliced, plus extra wedges, to serve
6 x 185g Australian barramundi fillets
1 1/2 tbsp coconut flakes, toasted
Steamed basmati rice, to serve

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Fish
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